Preparation method of food seasoning sauce
A technology for seasoning sauce and food, applied in food science and other directions, can solve the problems of lack of delicious, mellow, long taste, single product use, fast taste, etc., to achieve uniform and delicate product properties, stable product ingredients, and fast taste. Effect
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Embodiment 1
[0032] A method for preparing a food seasoning sauce comprises a process of stirring and mixing dried spices, fresh ingredients, and seasoning sauce before boiling. The stirring and mixing treatment process is to stir and mix the leaching solution after water extraction of the dried spices together with fresh ingredients and sauces. Before the cooking process, the residue after the water extraction of the dried spices is boiled and fried with edible oil, and then the oil extraction is carried out, and then the raw materials, seasoning sauce, and dried spices are stirred and mixed with the spice oil. liquid together. Dried spices include dried spices that may be used in food seasoning, such as pepper, star anise, tangerine peel, cinnamon, angelica, nutmeg, fennel, angelica, licorice, pepper, perilla, etc., can be selected according to seasoning needs , to prepare different flavors such as spicy, spicy, and three delicacies to meet the needs of different consumers. Fresh ingre...
Embodiment 2
[0034] A kind of preparation method of food seasoning sauce, such as figure 1 As shown, it specifically includes the following steps:
[0035](1) Dried spices treatment: clean the dried spices after removing impurities, crush them through a 20-50 mesh sieve, then add pure water or salt water according to the mass ratio of material to liquid at 1:5-30, at 20-120°C, 0.1 Extract under the condition of -25MPa for 0.5-24h, filter to obtain spice extract and spice filter residue, and set aside; the mass concentration of brine is 0.5%-5% in the process of leaching with brine; the temperature is adjusted to 20-60°C during the leaching process , gradually increase the leaching pressure from 0.1MPa to 25MPa, maintain 0.5-1h under 25MPa pressure, then increase the temperature to 60-120℃, gradually decrease from 25MPa to 0.1MPa, maintain 0.5-1h under 0.1MPa pressure, so High and low pressure circulation to complete the water extraction process of the whole dried spices;
[0036] (2) Spi...
Embodiment 3
[0043] A kind of preparation method of food seasoning sauce, such as figure 1 As shown, it specifically includes the following steps:
[0044] (1) Dried spice treatment: tangerine peel 1-5kg, star anise 1-5kg, clove 0.1-2kg, pepper 1-5kg, cinnamon 1-2kg, angelica 0.5-1kg, nutmeg 0.2-1kg, fennel 1-2kg, 1-3kg of Angelica dahurica, 0.1-0.5kg of licorice, 2-6kg of perilla, cleaned after removing impurities, crushed through a 20-50 mesh sieve, and then adding 5% salt water according to the mass ratio of material to liquid at 1:20, and adjusting the temperature to 20 -60°C, gradually increase the leaching pressure from 0.1MPa to 25MPa, maintain at 25MPa pressure for 0.5-1h, then raise the temperature to 60-120°C, gradually decrease from 25MPa to 0.1MPa, maintain at 0.1MPa pressure at 0.5- 1h, complete the entire extraction process in this way, and then filter the spice extract and spice filter residue for subsequent use;
[0045] (2) Spice filter residue treatment: put vegetable o...
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